Finding an easy dinner everyone will enjoy can be a challenge, especially when you’re keeping carbs low. These chicken casseroles are simple to prepare, filling, and made with family dinners in mind. Here are 12 practical recipes to add to your weeknight rotation.
Helpful Tips Before You Start
A few simple steps can help your low carb chicken casseroles turn out flavorful and family-friendly.
Choose the Right Chicken
Use cooked chicken for a quicker prep, or cook it just until done before adding it to the casserole. Shredded rotisserie chicken works well, but check the label for added sugars or starches.
Keep Vegetables From Getting Watery
Pat vegetables dry after washing, and briefly sauté high-moisture options like mushrooms or zucchini. This helps prevent a watery casserole.
Check Your Baking Dish
Use the dish size listed in the recipe so the casserole cooks evenly. A deeper or smaller dish may need extra baking time.
Taste Before Adding Salt
Cheese, broth, and seasoning blends can already be salty. Taste the filling before baking and adjust the seasoning as needed.
Let It Rest Before Serving
Allow the casserole to rest for a few minutes after baking. This helps it set, making it easier to scoop and serve.
Broccoli Cheddar Chicken and Cauliflower Rice Casserole
This casserole brings tender chicken, broccoli, and cauliflower rice together in a creamy cheddar sauce. It has the cozy flavor of a family casserole with fewer carbs than a version made with regular rice.
It works well for an easy weeknight dinner and reheats nicely for lunch the next day. The cauliflower rice keeps the dish hearty, while the broccoli adds a tender bite and the cheddar makes the top golden and savory.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 4 cups small broccoli florets
- 4 cups cauliflower rice, fresh or thawed and well drained if frozen
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened and cut into cubes
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar cheese, divided
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, garlic powder, onion powder, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
- Add the broccoli and cauliflower rice to the skillet. Cook for 3 to 4 minutes, stirring often, until the broccoli begins to soften and excess moisture from the cauliflower rice has cooked off.
- Reduce the heat to low. Stir in the cream cheese and heavy cream until the cream cheese melts into a smooth sauce. Fold in 1 cup of the shredded cheddar.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges, the broccoli is tender, and the chicken is cooked through. Let it rest for 5 minutes before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and squeeze out excess moisture before cooking so the casserole does not turn watery. For tender broccoli with a little bite, cut the florets into similarly sized pieces and avoid cooking them too long in the skillet before baking.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish
Chicken Fajita Casserole with Peppers and Cauliflower Rice
This casserole brings the familiar fajita flavors of chicken, peppers, and warm spices together in an easy baked dinner. Cauliflower rice keeps it low in carbs while soaking up the savory juices.
It works well for a weeknight family meal and reheats nicely for lunch the next day. The chicken stays tender, the peppers soften as they bake, and a topping of melted cheese brings everything together.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- ½ medium yellow onion, thinly sliced
- 4 cups cauliflower rice, thawed if frozen and patted dry
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
- Add the red and green bell peppers and onion to the bowl. Toss to combine, then spread the mixture in the prepared baking dish.
- Bake for 15 minutes, until the chicken is nearly cooked through and the vegetables have started to soften.
- Stir in the cauliflower rice and sour cream. Mix gently so the rice is spread through the casserole. Sprinkle the top with the shredded Monterey Jack.
- Return the dish to the oven and bake for 15 to 20 minutes, until the chicken is cooked through, the cauliflower rice is tender, and the cheese is melted.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
Patting thawed cauliflower rice dry helps keep the casserole from turning watery. For more heat, increase the chili powder slightly, and squeeze lime over each serving just before eating to brighten the fajita seasoning.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Large Bowl, Oven
Buffalo Chicken Casserole with Spaghetti Squash
This casserole brings together tender chicken, roasted spaghetti squash, tangy Buffalo sauce, and creamy cheese for a low-carb family dinner. It has plenty of Buffalo flavor without relying on pasta or a heavy cream sauce.
The squash strands keep the casserole light, while melted cheddar and a cool ranch finish make each serving feel satisfying. It works well for a weeknight meal, and you can adjust the Buffalo sauce to suit your family’s preferred heat level.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Buffalo sauce
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced
- 2 tablespoons ranch dressing
Instructions
- Heat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil, then place the squash cut side down on a baking sheet. Roast until tender, about 35 to 45 minutes.
- While the squash roasts, season the chicken breasts with salt and black pepper. Place them in a baking dish and bake until cooked through, about 20 to 25 minutes. Let the chicken cool slightly, then shred it with two forks.
- When the squash is cool enough to handle, use a fork to scrape the strands into a large bowl. Place the strands in a clean kitchen towel and gently squeeze out excess liquid so the casserole does not turn watery.
- Reduce the oven temperature to 375°F. Add the shredded chicken, Buffalo sauce, cream cheese, sour cream, and ¾ cup of the cheddar to the squash. Stir until evenly combined, then transfer the mixture to a casserole dish and spread it into an even layer.
- Sprinkle the remaining ¼ cup cheddar over the top. Bake for 20 to 25 minutes, until hot throughout and bubbling at the edges.
- Let the casserole rest for 5 minutes. Drizzle with ranch dressing and finish with the sliced green onions before serving.
Extra Tips
For a milder casserole, start with ⅓ cup Buffalo sauce and add more to taste before baking. Squeezing excess moisture from the squash is especially helpful for keeping the filling creamy rather than watery. Store leftovers covered in the refrigerator and reheat until hot.Course: Main Course Cuisine: American Equipment: Baking Sheet, Baking Dish, Casserole Dish, Large Bowl, Forks
Chicken Alfredo Casserole with Zucchini Noodles
This chicken Alfredo casserole gives you the creamy, cheesy comfort of a family favorite without pasta. Zucchini noodles keep the dish low in carbs, while cooked chicken makes it hearty enough for dinner.
The noodles are briefly roasted before baking to help prevent a watery casserole. A simple cream and Parmesan sauce coats each bite, and a golden mozzarella topping finishes it off.
Serves 4 people.
Ingredients
- 4 medium zucchini, spiralized
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 cups cooked chicken breast, shredded or cubed
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 400°F. Spread the zucchini noodles on a parchment-lined baking sheet. Toss them with the olive oil, half of the salt, and the black pepper. Roast for 10 minutes, then let them cool slightly. Blot away excess moisture with paper towels.
- Reduce the oven temperature to 375°F. Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, stirring so it does not brown.
- Pour in the heavy cream and stir in the remaining salt. Warm the cream gently until it is steaming, but do not let it boil. Add the Parmesan a little at a time, stirring until the sauce is smooth.
- Add the cooked chicken and zucchini noodles to the saucepan. Toss gently until they are coated in sauce, then transfer the mixture to a baking dish.
- Sprinkle the mozzarella evenly over the top. Bake for 15 to 20 minutes, until the cheese is melted and the casserole is bubbling around the edges. Rest for 5 minutes, then scatter the parsley over the top before serving.
Extra Tips
Roasting and blotting the zucchini noodles helps keep the Alfredo sauce creamy instead of watery. For the smoothest sauce, grate the Parmesan finely and stir it into the warm cream gradually. Let leftovers cool, refrigerate them in a covered container, and reheat gently so the sauce stays creamy.Course: Main Course Cuisine: American Equipment: Baking Sheet, Parchment Paper, Saucepan, Baking Dish, Paper Towels
Greek Chicken Casserole with Spinach, Feta, and Olives
This Greek-inspired casserole brings together tender chicken, wilted spinach, briny olives, and tangy feta in one easy family dinner. It keeps the focus on hearty, low-carb ingredients without needing pasta or rice.
Serve it straight from the baking dish on a busy weeknight or for a relaxed weekend meal. The chicken stays juicy beneath its lightly browned feta topping, while lemon and oregano add a fresh, savory flavor.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces fresh baby spinach
- ½ cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese, divided
- ½ cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish with a little olive oil.
- Put the chicken pieces in the prepared dish. Add the olive oil, oregano, garlic powder, salt, and black pepper, then toss until the chicken is evenly coated.
- Scatter the spinach and halved olives over the chicken. In a small bowl, stir together the heavy cream, lemon juice, and ½ cup of the feta. Pour the mixture evenly over the casserole.
- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining feta over the top, and bake uncovered for 10 to 15 minutes more, until the chicken is cooked through and the feta is lightly golden.
- Let the casserole rest for 5 minutes before serving. Spoon some of the creamy spinach and olive mixture over each portion.
Extra Tips
For the best texture, cut the chicken into similar-sized pieces so it cooks evenly, and avoid baking it longer than needed. If your feta and olives are especially salty, use a light hand with the added salt. Leftovers can be refrigerated in a covered container and reheated gently until hot.Course: Main Course Cuisine: Mediterranean Equipment: Medium Baking Dish, Small Bowl, Measuring Spoons
Chicken Parmesan Casserole with Roasted Eggplant
This casserole brings together the familiar flavors of chicken Parmesan with tender, oven-roasted eggplant. The eggplant adds a soft, savory layer beneath the chicken, tomato sauce, and melted cheese.
It works well for a family dinner when you want a comforting meal without a pasta base. A golden mozzarella topping and a sprinkle of Parmesan finish each serving with plenty of classic Italian-inspired flavor.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- 2 cups no-sugar-added marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 425°F. Spread the eggplant cubes on a rimmed baking sheet. Toss them with the olive oil, salt, and black pepper, then arrange them in a single layer.
- Roast the eggplant for 20 to 25 minutes, turning the pieces once, until tender and lightly browned. Remove the pan from the oven and reduce the oven temperature to 375°F.
- Arrange the roasted eggplant in an even layer in a casserole dish. Scatter the chicken pieces over the eggplant and sprinkle them with the Italian seasoning.
- Pour the marinara sauce evenly over the chicken and eggplant. Cover the casserole dish tightly with foil and bake for 25 minutes.
- Carefully remove the foil. Check that the chicken is cooked through, then sprinkle the mozzarella and Parmesan evenly over the top. Bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped basil over the top before serving.
Extra Tips
Cut the eggplant into similar-sized cubes so they roast evenly, and roast them until tender before assembling to help keep the casserole from becoming watery. For a milder basil flavor, add it just before serving as directed.Course: Main Course Cuisine: Italian Equipment: Rimmed Baking Sheet, Casserole Dish, Aluminum Foil
Pesto Chicken Casserole with Tomatoes and Mozzarella
This casserole brings together tender chicken, juicy tomatoes, fragrant pesto, and melted mozzarella in one easy family dinner. It has plenty of Italian-inspired flavor without pasta or a heavy sauce.
Serve it on a busy weeknight when you want a filling low-carb meal with little fuss. The chicken stays tender beneath a bubbly cheese topping, while the tomatoes add a bright, juicy contrast.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto
- 1 pint cherry tomatoes, halved
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish with the olive oil.
- Add the chicken pieces to the baking dish. Sprinkle with the salt and black pepper, then toss to coat evenly.
- Spoon the pesto over the chicken and stir until the pieces are well coated. Scatter the halved tomatoes over and around the chicken.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and check that the chicken is cooked through.
- Sprinkle the mozzarella and Parmesan evenly over the casserole. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before serving so the juices settle.
Extra Tips
For the juiciest result, cut the chicken into evenly sized pieces and check the thickest piece before adding the cheese. If your pesto is especially salty, use a little less salt on the chicken. Serve straight from the baking dish, spooning some of the tomato juices over each portion.Course: Main Course Cuisine: Italian Equipment: 9-by-13-inch Baking Dish, Foil, Measuring Spoons
Chicken, Mushroom, and Green Bean Casserole
This cozy casserole pairs tender chicken with earthy mushrooms and crisp-tender green beans in a creamy sauce. A golden cheese topping brings everything together without relying on a canned soup base.
It makes a comforting low-carb dinner for busy weeknights or a relaxed family meal. Serve it straight from the baking dish for a filling, one-pan-style dinner.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Bring a pot of water to a boil. Add the green beans and cook for 3 minutes, until bright green but still firm. Drain them well.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.
- Add the remaining olive oil to the skillet. Cook the mushrooms for 5 to 7 minutes, stirring occasionally, until they have released their moisture and started to brown. Stir in the garlic and cook for 30 seconds.
- Reduce the heat to low. Add the cream cheese and heavy cream, stirring until smooth. Mix in the Dijon mustard, thyme, salt, and pepper.
- Return the chicken to the skillet and stir in the drained green beans. Coat everything in the sauce, then transfer the mixture to the prepared baking dish.
- Sprinkle the cheddar evenly over the top. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the green beans well so they do not thin the creamy sauce, and let the mushrooms brown before adding the garlic for a deeper flavor. If assembling the casserole ahead, keep it covered in the refrigerator and add a few extra minutes to the baking time.Course: Main Course Cuisine: American Equipment: Pot, Large Skillet, Medium Baking Dish
Mexican Chicken Casserole with Zucchini and Enchilada Sauce
This casserole pairs tender chicken and zucchini with a savory enchilada sauce, melted cheese, and a little green chile. It has the cozy feel of a baked family dinner while keeping the ingredients simple and low in carbs.
It works well for busy weeknights and is easy to portion straight from the baking dish. The zucchini softens as it bakes, while a quick sauté helps prevent the casserole from becoming watery.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 (4-ounce) can diced green chiles, drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1½ cups shredded Mexican-blend cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced zucchini and onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion is tender and some moisture has evaporated from the zucchini.
- Stir in the shredded chicken, enchilada sauce, green chiles, cumin, and garlic powder. Mix until the chicken and vegetables are evenly coated, then remove the skillet from the heat.
- Stir 1 cup of the shredded cheese into the chicken mixture. Transfer everything to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup cheese over the top. Bake for 20 to 25 minutes, until the casserole is hot and the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a firmer texture, cook the zucchini until its moisture has mostly evaporated before adding the other ingredients. You can assemble the casserole a few hours ahead, cover it, and refrigerate it until ready to bake. If baking it cold, allow a little extra time in the oven and check that the center is hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Measuring Cups and Spoons
Lemon Artichoke Chicken Casserole with Spinach
This casserole brings together tender chicken, artichoke hearts, and spinach in a creamy lemon sauce. Parmesan adds a savory finish, while lemon keeps each bite bright without making the dish heavy.
It’s a practical choice for a family dinner when you want a low-carb meal that bakes in one dish. Serve it straight from the oven, with the chicken nestled among the creamy vegetables.
Serves 4 people.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 5 ounces fresh baby spinach
- ¾ cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the outside is lightly browned. The chicken does not need to be fully cooked yet.
- Add the garlic and artichoke hearts to the skillet. Cook for 1 minute, stirring gently. Add the spinach in batches and stir until wilted.
- Stir in the heavy cream, lemon zest, lemon juice, and ¼ cup of the Parmesan. Scrape the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining ¼ cup Parmesan over the casserole. Bake uncovered for 20 to 25 minutes, until the chicken reaches 165°F in the thickest pieces and the sauce is bubbling.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Drain the artichoke hearts well to keep the sauce creamy rather than watery. If your chicken pieces are different sizes, check the largest piece for doneness before taking the casserole out of the oven. A little extra lemon juice at the table can brighten the creamy sauce.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9-by-13-inch Baking Dish, Measuring Cups, Measuring Spoons
Chicken Bacon Ranch Casserole with Cauliflower
This family-friendly casserole brings together tender chicken, roasted cauliflower, crisp bacon, and creamy ranch flavor under a golden layer of cheese. It’s a satisfying low-carb dinner with plenty of familiar flavors.
Serve it on a busy weeknight or make it for a relaxed family meal. The cauliflower stays tender without turning mushy, while the chicken and bacon add hearty, savory bites.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 6 slices bacon
- ¾ cup sour cream
- ⅓ cup ranch dressing
- 1 teaspoon garlic powder
- 1½ cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 400°F. Grease a 9-by-13-inch baking dish.
- Place the cauliflower florets on a sheet pan. Toss with the olive oil, salt, and black pepper, then spread them in a single layer. Roast for 15 minutes, until just starting to soften.
- While the cauliflower roasts, cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Once cool, crumble it. Leave about 1 tablespoon of bacon drippings in the skillet.
- Add the chicken to the skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove the skillet from the heat.
- In a mixing bowl, stir together the sour cream, ranch dressing, and garlic powder. Fold in the cooked chicken, roasted cauliflower, crumbled bacon, and 1 cup of the cheddar.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 15 to 20 minutes, until the casserole is bubbling and the cheese has melted. Sprinkle with the chopped chives before serving.
Extra Tips
Cut the cauliflower into similar-sized florets so it softens evenly during roasting. For a make-ahead dinner, roast the cauliflower and cook the bacon and chicken in advance, then assemble the casserole and bake it when you’re ready to eat.Course: Main Course Cuisine: American Equipment: Sheet Pan, Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Thai-Inspired Coconut Curry Chicken Casserole with Vegetables
This casserole brings together tender chicken, colorful vegetables, and a creamy coconut curry sauce with gentle heat and a little tang. It is a comforting low-carb dinner that feels special without requiring complicated steps.
Serve it for a weeknight family meal or make it ahead for a busy evening. The vegetables stay tender, while the sauce bakes around the chicken and thickens into a rich, fragrant coating.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon avocado oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the avocado oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on the outside. Transfer the chicken to the baking dish.
- Add the onion, bell pepper, broccoli, and mushrooms to the dish, spreading them around the chicken.
- In a mixing bowl, whisk together the garlic, ginger, red curry paste, coconut milk, fish sauce, lime juice, salt, and black pepper. Pour the sauce evenly over the chicken and vegetables.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the chicken is cooked through and the broccoli is tender.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a milder curry, use 1 tablespoon of red curry paste. If the sauce looks thin when it comes out of the oven, let the casserole rest uncovered for a few minutes so it can settle and thicken. Serve as is for a low-carb meal, or spoon it over cauliflower rice to catch the coconut curry sauce.Course: Main Course Cuisine: Thai Equipment: Large Skillet, 9-by-13-inch Baking Dish, Mixing Bowl, Whisk
